makes 12-15

120 Grams Unsalted Butter, Softened

75ml Grapeseed Oil (or other neutral oil)

200 Grams White Sugar

3 Large Eggs

2 Tp Vanilla

250 Grams Plain Thick Yoghurt

Zest and Juice of 1 Large Orange

300 Grams All Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp Salt

1 Pint Fresh Blueberries

8 Small Peaches, Pitted

Turbinado Sugar for Topping

PREHEAT OVEN TO 350

LINE OR BUTTER 2 STANDARD MUFFIN TINS

IN THE BOWL OF A STAND MIXER, COMBINE THE SOFTENED BUTTER, GRAPESEED OIL AND SUGAR. MIX ON MEDIUM FOR 2-3 MINUTES

WITH THE MACHINE ON LOW, ADD IN EACH EGG AS WELL AS THE VANILLA,YOGHURT, ZEST AND JUICE. MIX FOR 1 MINUTE MORE

IN A SEPARATE BOWL, WHISK TOGETHER THE FLOUR, BAKING POWDER, BAKINGSODA AND SALT

WITH THE MIXER ON LOW. ADD IN THE FLOUR MIXTURE AND MIX UNTIL JUSTCOMBINED

DICE 5 OF THE PEACHES INTO SMALL CUBES

ADD IN THE BLUEBERRIES AND DICED PEACHES TO THE MIXTURE AND FOLD IN BYHAND WITH A SPATULA (AS TO NOT BURST THE BLUEBERRIES)

EVENLY DISTRIBUTE THE BATTER BETWEEN THE MUFFIN TINS - AN ICE CREAM SCOOP WORKS WELL

CUT THE REMAINING PEACHES INTO WEDGES AND TOP EACH MUFFIN WITH APIECE

SPRINKLE THE TOPS WITH SUGAR

BAKE FOR 22-24 MINUTES UNTIL GOLDEN ON TOP

TEST WITH A SKEWER TO ENSURE THE CENTRE IS BAKED

ALLOW TO COOL SLIGHTLY BEFORE REMOVING FROM PAN